Chicken With Mushrooms In Phyllo
October 26, 2013
"This is delicious. Once the phyllo is thawed, keep sheets in the refrigerator so that the sheets remain cold. This recipe is adapted from an old community cookbook."
- Serving Size: 1 (278.2 g)
- Calories 685.1
- Total Fat - 49.7 g
- Saturated Fat - 22 g
- Cholesterol - 198.3 mg
- Sodium - 169 mg
- Total Carbohydrate - 10.9 g
- Dietary Fiber - 1 g
- Sugars - 1.8 g
- Protein - 46.5 g
- Calcium - 48.6 mg
- Iron - 2.3 mg
- Vitamin C - 6.4 mg
- Thiamin - 0.6 mg
In a skillet, heat 3 Tb of butter and saute the onion, over medium-high heat, until golden-then set aside.
In the same skillet, heat 3 more Tb of butter and saute the mushrooms until the liquid is extruded then add the reserved onions, parsley and garlic-saute for a minute.
Add the flour to the pan and mix well-saute for about 2 minutes then add the wine and cook over medium heat until mixture is thickened; season with salt and pepper to taste then remove from heat and set aside.
Pat chicken breasts dry and season with salt and pepper. In a clean skillet,over medium-high heat, heat 2 Tb butter and add the oil. Cook the chicken breasts until browned nicely on both sides, turning just once.Remove the chicken and set aside.
Preheat the oven to 350F and prepare a sheet pan by spraying with non-stick spray.
Take one piece of phyllo and cut into 2 triangles. Brush the phyllo with butter, place once chicken breast on top followed by some of the mushroom mixture. Fold the phyllo over the breasts and pinch the best you can. Brush the top again with butter and sprinkle very lightly with bread crumbs. Repeat the above 3 more times.
Bake for 35 minutes or until golden brown and puffed up.
Tips & Variations
No special items needed.